Chef Bart has just (soft) opened B Too, which like his other restaurant, Belga, is a fine Belgian restaurant. B Too’s menu is available here. We were in attendance at the soft opening, and got to try some great food and beer.
We ordered the:
Baby grey shrimp ($15) with krupuk, tomato confit, and basil. These tiny shrimp are both sweet and briny and are delicious. This dish had two preparations of the shrimp, one of which included mayonnaise.
Frog legs ($9.50) with tomato, cream, garlic butter, tarragon, and Ricard (French anise liquor).
Josper grilled hanger steak ($26) with root vegetables, Belgian frites, and both the 5 Pepper Sauce and the Béarnaise sauce. The Josper Oven was used on this tasty steak. The 5 Pepper Sauce had to be ordered without mushrooms due to an allergy.
Mussels Marieniere ($21) with white wine, shallots, garlic, parsley, and frites. Although everything I tried was very good, the mussels and frites were my favorite items of the evening.
Chocolate Eden and Vanilla Waffle for dessert, both of which contain various components and are tasty.
What is a Josper Oven? “The Josper Oven is brand new to our market, and is a unique combination of a traditional oven and charbroiled cooking. The use of the charcoal greatly influences and enhances the flavor of the food.”
B Too has an extensive beer list (which will be expanded soon). I had a Deuce (which is like beer champagne), a cocktail made with beer, and the two beers CY talks about below.
CY‘s Beer Tasting Notes: We drank the St. Bernardus Tripel, which is from his favorite brewery. His description: “Sweet malts, Fruity esters, complex, and yummy.” With dessert we had the Kasteel Rouge, which “is like eating cherry candy while riding a cherry boat in the cherry river.”
This is definitely a restaurant you want to dine at for delicious Belgian food. There were many other items we wanted to try, but our stomachs could only hold so much before we explode like overfed goldfish. The soups and the rabbit sounded really good, so maybe we will try them next time.
The service was very good as well. The decor was certainly interesting–it has some artwork and pieces I’d expect to see in an upscale Argentine steakhouse, such as well-placed cow/bull hides and horns. The downstairs bar has a nice vibe to it (and has a curtained painting of a pig snout).
